Strawberry Pretzel Salad
eatoplan
November 27, 2024
This Strawberry Pretzel Salad is a refreshing, savory-sweet twist on a classic dish. Crisp mixed greens and peppery arugula are tossed with juicy strawberries, crunchy cucumber, and crispy oven-baked bacon for a medley of textures and flavors. A bold flaxseed oil and balsamic dressing adds tang and richness, perfectly tying everything together.
Topped with creamy avocado slices and a generous sprinkle of crushed pretzels, this salad delivers a crave-worthy combo of creamy, crunchy, and salty-sweet. It’s the perfect dish for brunches, summer lunches, or whenever you’re craving something light yet satisfying!
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Ingredients:
Adjust Servings
| 1cup arugula | |
| 0.5 avocado cubed | |
| 6slices bacon | |
| 3tablespoons balsamic vinegar | |
| 0.25 cucumber halved, sliced | |
| 0.25cup flax seed oil | |
| 2cups spring greens mixed | |
| 4servings bell pepper | |
| 0.5cup pretzels crushed | |
| 4servings salt | |
| 0.5cup strawberries sliced | |
| 2tablespoons grain mustard whole |
Directions
1.
Prepare the Bacon
1. Preheat the oven to 300°F (150°C). | 2. Line a baking sheet with tin foil and arrange the bacon slices in a single layer. | 3. Bake for 30 minutes, flipping once halfway through. | 4. Remove from the oven and let the bacon cool until crispy. Crumble or chop into bite-sized pieces and set aside.
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2.
Make the Dressing
In a small bowl, whisk together flaxseed oil, balsamic vinegar, whole grain mustard, and a pinch of salt and pepper. Set the dressing aside.
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3.
Assemble the Salad
1. In a large salad bowl, combine sliced strawberries, cucumber, mixed greens, arugula, and the crumbled bacon. Toss gently to mix. | 2. Pour the dressing over the salad and toss again to coat evenly.
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4.
Serve
1. Divide the salad evenly among four plates. | 2. Top each serving with sliced avocado and a sprinkle of crushed pretzels for a crunchy finish.
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5.
Enjoy
Serve immediately and savor this delightful balance of sweet, savory, and crunchy goodness!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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